Recipes > Desserts > Cakes > Cheesecakes > Cheese Cakes

Cheese Cakes


  • some remains of puff pastry
  • 2 ounces of sugar
  • 2 ounces of butter
  • 1 lemon
  • half a sponge cake
  • 1 whole egg and 1 yolk


Cream the butter in a basin.

Add to it the castor sugar.

Beat well together, adding one by one the yolks of the eggs.

Then mix in the grated lemon peel, and the lemon juice and the sponge cake, rubbed through a wire sieve.

Lastly, stir in lightly half the white of the egg, beaten to a stiff froth.

Roll out the pastry.

Stamp into rounds with a fluted cutter dipped in hot water.

Lay the rounds in patty pans, and put a little dummy of dough or bread in the middle of each.

Bake them in a quick oven.

When nearly cooked, remove the dummies and fill their places with the cheese-cake mixture.

Return them to the oven until the pastry is cooked and the cheese-cake mixture has taken a pale colour.


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The Skilful Cook (1905).

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